Easy Sugared Cranberries
Sugared cranberries are easy to make and make the most beautiful garnish for holiday dishes!
Servings 48 Tablespoons
Calories 12kcal
Equipment
- saucepan
- whisk
- measuring cup
- slotted spoon
- wire cooling rack
- baking sheet
Ingredients
- 1 12 oz. package fresh cranberries (about 3 cups)
- 1 1/2 cups sugar divided
- 1/2 cup water
Instructions
MAKE A SIMPLE SYRUP
- Combine 1/2 cup sugar and 1/2 cup water in a saucepan. Heat on medium heat and whisk to dissolve sugar. Bring to a boil and simmer for 3 minutes.
- Remove pan from heat. Add fresh cranberries and quickly stir to coat cranberries in syrup. They don't need to be in the hot syrup for more than a few seconds. Simply coat then remove the cranberries so that the skins don't crack.
LET CRANBERRIES DRY
- Spoon cranberries onto a wire rack.
- Let cranberries dry for 1 hour. They'll be tacky (slightly sticky) which is what you want.
ROLL IN GRANULATED SUGAR
- Pour the remaining 1 cup of sugar onto a small cookie sheet or platter. Coat cranberries in sugar. Then let cranberries sit for 1 more hour (they can just hang out on the platter of sugar).
Video
Notes
Calories are based on 1 Tbsp. of sugared cranberries.
STORE CRANBERRIES
Cranberries, themselves, will last a long time, but cranberries tossed in sugar and syrup will eventually react to humidity. Sugared cranberries can be stored on the counter for a few hours and then transferred to the refrigerator for up to 7 days. Toss cranberries with additional sugar if they start to look sticky.
CAN YOU USE FROZEN CRANBERRIES?
Thawed frozen cranberries can be used. Pat dry to remove any condensation.
CAN YOU FREEZE SUGARED CRANBERRIES?
You can, but they'll need to be coated in sugar again. Freeze them on a small cookie sheet so that they don't freeze in a clump. Once thawed, the sugar will turn sticky so toss in sugar and let dry once more.
Nutrition
Calories: 12kcal